Cranberry Scones (So Good!)
蔓越莓司康太好吃了！ · pan chinese cuisine
A highly rated home-baking recipe. The author notes two key tips: the butter must be frozen, block butter (not liquid or softened), and once the dough comes out of the freezer it should not be kneaded — simply shape it directly.
Marisol VegaFirst-gen Mexican American mom of three trying to finally write down my abuela's recipes before I forget them. Slow-cooked pozole Sunday regular here. Ask me about mole shortcuts!Nutrition & allergens
Contains:EggMilkWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
cake flour低筋面粉
7.41 oz
0.21 oz
butter黄油
1.76 oz — Use frozen block butter, cut into pieces — not liquid or softened
heavy cream淡奶油
2.82 oz
salt盐
0.07 oz
1.23 oz — Chopped
caster sugar细砂糖
1.41 oz
egg鸡蛋
1.0 whole
Steps
- 1
Step 1
Stir one egg together with the heavy cream until well combined; set aside.
✅ Done when: The mixture is evenly blended into a uniform pale-yellow liquid.
- 2
Step 2
Mix the cake flour, baking powder, salt, and granulated sugar together until evenly combined.
✅ Done when: The dry ingredients are uniformly blended with no visible streaks of baking powder, salt, or sugar.
- 3
Step 3
Add the butter and rub it into the flour mixture.
✅ Done when: The butter is worked into the dry ingredients with no large lumps remaining.
- 4
Step 4
Keep rubbing the mixture until it resembles fine sand.
✅ Done when: The mixture has a fine, sandy, crumbly texture.
- 5
Step 5
Pour in the egg-and-cream mixture and fold until a dough forms.
✅ Done when: The dough comes together in a single cohesive mass with no dry flour left in the bowl.
- 6
Step 6
Add the chopped cranberries.
✅ Done when: The cranberry pieces are evenly distributed throughout the dough.
- 7
Step 725 min
Shape into a ball, wrap in plastic wrap, and freeze for 25 minutes.
✅ Done when: After 25 minutes the dough is firm and chilled through.
- 8
Step 8
Take the dough out and shape it into a square about 1 cm thick.
✅ Done when: The dough forms an even square slab roughly 1 cm (about 0.4 inch) thick.
- 9
Step 9
Cut out shapes using a cutter or the rim of a cup.
✅ Done when: The scones are stamped out cleanly with defined edges.
- 10
Step 1020 min
Medium heat
Brush the tops with egg yolk, then bake in the oven at 180 degrees C (about 350 F) for 20 minutes.
✅ Done when: After 20 minutes at 180 C the tops are golden and baked through, with a crisp crust.
- 11
Step 11
The interior is very soft and fluffy.
✅ Done when: A finished scone shows a tender, fluffy crumb when broken open.
- 12
Step 12
So delicious — enjoy!
✅ Done when: The scones are baked, cooled slightly, and ready to eat.